Ingredients
1/2 cup butter, softened1 cup sugar1 large egg, room temperature1 teaspoon peppermint extract1-1/2 cups all-purpose flour1/2 cup baking cocoa1/4 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon saltTOPPING:1 cup semisweet chocolate chips1/2 cup heavy whipping cream1/4 cup white baking chipsGreen paste food coloring, optional
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely.
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies.
In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.
